Ingredients for Peaches And Cream In Phyllo
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup raw cashews
- Phyllo Dough
- 8 ounces cream cheese, softened
- 1 large egg yolk
- Peach Pie Filling
- 1/2 cup (1 stick) unsalted butter, melted
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How to Make Peaches And Cream In Phyllo
- Preheat oven to 375°F (190°C).
- Chop cashews in a food processor until finely ground.
- Add brown sugar, 1/4 cup granulated sugar, and cinnamon to the food processor. Process until well combined.
- Set aside 1/2 cup of the cashew mixture; reserve for topping.
- In a separate bowl, beat softened cream cheese with 1/4 cup granulated sugar and egg yolk until smooth and creamy.
- Set aside.
- Lay out two sheets of phyllo; brush lightly with melted butter. Top with two more sheets and brush with butter.
- Sprinkle evenly with a portion of the cashew mixture.
- Repeat steps 7 & 8 to create two stacks of six phyllo sheets each.
- Spread half of the cream cheese mixture over the center of one stack of phyllo, leaving about 1 inch border.
- Top with half of the peach filling, and sprinkle with 1/4 of the reserved cashew mixture.
- Repeat steps 10 & 11 with the second phyllo stack.
- Starting with the long ends, tightly roll each phyllo stack into a log, tucking the ends underneath.
- Place seam-side down on a baking sheet.
- Brush the rolls generously with remaining melted butter and sprinkle with the remaining reserved cashew mixture.
- Bake for 25-30 minutes, or until golden brown and crispy.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
36g
Carbs
5g
